Making Chocolate Icing

A glossy professional-looking icing, as on the sachertorte below, is easy to make following the technique here. Good-quality unsweetened chocolate is essential - here couverture buttons (pistoles) are used for ease of melting. Glaze the cake before making the icing.

1. Add chocolate to sugar syrup, then whisk over a moderate heat until well combined and smooth.

   

2. To test for the thread stage, dip fingers in iced water, then into chocolate. Pull apart to see thread.

   

3. Stand pan on tea towel and tap lightly to knock out any air bubbles. Use immediately.